These pumpkin cookies with cream cheese frosting are so irresistibly soft and pillowy, everyone will be begging for more! Topped with a fluffy cinnamon cream cheese frosting, these soft pumpkin cookies are quick and easy to make, with no dough chilling required.
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Test Kitchen Review
Haley
These turned out so soft and decadent with tons of spice and pumpkin flavor! The dough definitely is softer than I am used to for cookie dough, but they baked up perfectly thick and fluffy!
Why I Love These Soft Pumpkin Cookies
I’ve always loved pumpkin recipes, especially in the Fall when the air turns crisp, and all you want are warm, comforting flavors. These frosted soft pumpkin cookies are a staple in our house every year once September hits! My mom used to make a similar version when I was growing up, and now my kids love helping me bake these every year. They especially love when we get to slam the cookie sheet on top of the counter to flatten out the dough! Here’s why you will find yourself making this pumpkin cookie recipe over and over again:
- Soft and Fluffy: These pumpkin cream cheese cookies bake up so light and tender, making them almost melt in your mouth!
- Easy to Make: With no complicated steps or dough chilling required, these cookies come together quickly for an easy last-minute dessert.
- Fall Flavors: Loaded with pumpkin, cinnamon, and nutmeg in every bite, these pumpkin cookies capture the essence of fall with every bite!
- Crowd Pleaser: These cookies are always a hit at fall gatherings, with both kids and adults alike. They are also great to make ahead, so they are great for a party!
Loving this recipe? Check out more of the very best pumpkin cookie recipes like pumpkin oatmeal cookies, stuffed pumpkin cheesecake cookies, and mini pumpkin pie cookies.
Key Ingredients
Below you will find helpful notes for key ingredients used to make this recipe for soft pumpkin cookies with cream cheese icing. Scroll down to the recipe card below for the full ingredient list and exact amounts!
- Flour: Fluff the flour, then measure it by spooning it into a measuring cup. Don’t dip the cup straight into a packed bag of flour – that results in using too much flour and overly dense cookies!
- Pumpkin Puree: Make sure you’re using canned or homemade pumpkin puree, NOT pumpkin pie filling, which is already sweetened and spiced.
- Baking Soda and Baking Powder: Always check the labels on both of these ingredients to make sure they’re not expired.
- Cream Cheese: I like to use regular cream cheese (not low fat) for the best thick consistency. Make sure it’s fully softened before using, so you don’t wind up with lumpy icing!
- Oil or Butter: You can use melted and slightly cooled butter or a mild baking oil, like canola oil or vegetable oil. I tested this pumpkin cookie recipe both ways and I find they are more moist when made with oil!
- Cinnamon and Nutmeg: I used a combination of ground cinnamon and freshly ground nutmeg, but you can also use 2 teaspoons pumpkin pie spice instead.
How to Make Pumpkin Cookies with Cream Cheese Frosting
These cookies bake to soft perfection in just 10 minutes! Banging the dough on the counter helps to flatten it out before baking, but also helps get rid of any stress. 😉 Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video.
- Whisk the dry ingredients. Whisk together flour, cornstarch, baking powder, baking soda, cinnamon, and nutmeg.
- Mix wet ingredients. Mix together pumpkin puree, butter and granulated sugar. Add egg and vanilla extract.
- Combine to make the dough. Add the flour mixture in two batches, beating until well combined.
- Form the cookies. Use a medium cookie scoop to drop the dough onto cookie sheets line with parchment paper. Leave enough room for spreading! Then, firmly bang the cookie sheet on the countertop a few times to flatten the dough.
- Bake. Bake these soft pumpkin cookies at 350°F for 10 to 12 minutes. Let cookies cool completely before frosting!
Chef’s Tips & Variations
- Add a Crunch: Sprinkle some chopped candied nuts on top of the icing or stir in 1/2 cup finely chopped pecans or walnuts into the batter.
- Frosting: Not a fan of thick cream cheese frosting? You can use something lighter instead, like the glaze I make for my iced oatmeal cookies. You do not need to refrigerate them if you use this glaze.
- Dust Them: If you take a look at my pictures, you’ll see that I dusted the frosting on my cookies with some extra cinnamon. It adds a festive touch, but also doubles down on the flavor.
- Use a Cookie Scoop: This cookie dough is VERY soft. Don’t try to form the dough balls with your hands! You’ll end up with an uneven mess. I highly recommend using a cookie scoop to ensure even sized cooked with perfectly round edges!
- Cookie Sandwiches: Like my pumpkin whoopie pies, you can double up and make pumpkin cream cheese cookie sandwiches by placing a layer of frosting between two cookies.
- Sweet Potato: Don’t have pumpkin? These cookies work just as well with mashed sweet potatoes to create my favorite soft sweet potato cookies. You could also use butternut squash or cushaw puree!
Yield: 40 Cookies
Soft Pumpkin Cookies with Cream Cheese Frosting
⭐️Test Kitchen Approved!⭐️Loaded with Fall spices, these soft pumpkin cookies with cream cheese frosting are so quick & easy to make, with no dough chilling required! They are so good, they will have everyone asking for seconds.
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 (15 oz) can pumpkin puree
- 1 cup vegetable or canola oil
- 1 cup granulated sugar, or brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Cream Cheese Frosting
- 1 (8 oz) block cream cheese, softened
- 4 tablespoons salted butter, softened
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon, plus more for garnish, if desired
- 3 to 4 cups powdered sugar, add until desired consistency/firmness
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Instructions
- Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
- In a medium sized bowl, whisk together flour, cornstarch, baking powder, baking soda, cinnamon, and nutmeg. Set aside.
- In a large bowl whisk together pumpkin puree, butter and granulated sugar. Add egg and vanilla extract.
- Add the flour mixture in two batches, beating until well combined. I find this easiest with a hand mixer, but you can use a whisk and a little elbow grease.
- Using a medium cookie scoop (about 1 tablespoon of dough), drop the dough onto prepared cookie sheets leaving room for spreading. Firmly hold the cookie sheet on each side and bang it on the countertop (or a towel on the countertop) a few times to flatten the cookie dough. Using a cookie scoop is important to keep them round and even as this dough is *very* soft.
- Bake for 10 to 12 minutes or until tops are set. Transfer to wire racks to cool.
Cinnamon Cream Cheese Frosting
- Beat together cream cheese, butter, cinnamon and vanilla until well combined. Add powdered sugar and beat until smooth.
- Generously frost on top of each cookie and dust with extra cinnamon if desired. Serve immediately and store any leftovers in the refrigerator.
Notes
Storage: For maximum freshness, arrange these cookies in a single layer in shallow, airtight containers. Store in the fridge for up to 5 days.
Oil vs Butter: You can use melted and slightly cooled butter instead, but the oil will produce moister cookies.
Add Nuts: Add 1/2 finely chopped walnuts or pecans into the cookie batter for an added nutty crunch. You can also sprinkle them on top of the icing, or try candied nuts instead!
Frosting: These cookies can also be topped with a simple, crisp glaze (try the glaze from my iced oatmeal cookies). Let the glaze dry and they are good to go – and easier to store as they don’t require refrigeration!
Nutrition
Serving: 1 cookie, Calories: 157kcal, Carbohydrates: 18g, Protein: 2g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 18mg, Sodium: 69mg, Potassium: 44mg, Fiber: 1g, Sugar: 9g, Vitamin A: 1780IU, Vitamin C: 0.5mg, Calcium: 19mg, Iron: 1mg
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Anything with cream cheese has my heart, and these did NOT disappoint! One of my kids accidentally spilled some of the pumpkin puree on our carpets, but it’s nothing that a carpet cleaning can’t fix! Nothing can deter me from making these again, thank you for the perfect fall cookie.